Give monthly
Invest in life-saving research year-round
Give once
Help fund the next breakthrough
Give in memory
Make a gift in memory of a loved one and send a sympathy card to someone special.
Other ways to give
Leave a legacy, Donate securities

Spinach and green pea soup

This soup is a delightful way to eat your greens.

4 servings / 30 min

This soup is a delightful way to eat your greens. Serve it with a tuna sandwich on whole grain bread for a balanced lunch.

Ingredients

4 green onions, chopped

3 cloves garlic, minced

1 large baking potato, peeled and diced (about 1-1/2 cup/375 mL)

1/8 tsp (0.5 mL) ground nutmeg

1 1/2 cup (375 mL) reduced-sodium vegetable or chicken broth

1 pkg (227 g) spinach

1 cup (250 mL) frozen green peas, thawed

2 cups (500 mL) 1% milk

2 tbsp (25 mL) freshly squeezed lemon juice

Pepper

1/4 cup (50 mL) 2% plain yogurt

3 tbsp (45 mL) chopped fresh basil, mint or chives

Directions

In a pot, combine green onions, garlic, potato, nutmeg and broth; bring to a boil over high heat. Cover, reduce heat to medium-low and boil for 5 to 10 minutes or until potatoes are almost tender.

Meanwhile, trim off tough stems from spinach. Stir spinach and peas into soup; cover and boil for about 5 minutes or until spinach is tender.

Use an immersion blender in the pot, or transfer to a blender in batches, and purée until smooth. Return to pot, if necessary. Add milk and heat over low heat, stirring, for 2 to 3 minutes until steaming (do not let boil). Drizzle in lemon juice, stirring constantly; season to taste with pepper.

In a small bowl, stir together yogurt and basil, mint or chives. Ladle soup into warm bowls and add a dollop of herbed yogurt; swirl slightly.